Holly Clegg's Broccoli and Pecans with Creamy Horseradish Sauce -

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Holly Clegg's Broccoli and Pecans with Creamy Horseradish Sauce

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Posted November 10th, 2008

This article is reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites, by Holly Clegg, (2008, The Cookbook Marketplace)

Holly Clegg's Trim & Terrific Gulf Coast Favorites

Servings:	8
Author Notes:	Basic broccoli gets a makeover with toasty pecans and a spunky horseradish sauce.
Ingredients:	6 cups broccoli florets 1/4 cup pecan halves salt and pepper to taste 1/4 cup light mayonnaise 3 tablespoons skim milk 1 tablespoon prepared horseradish 1/4 cup breadcrumbs 1 tablespoon grated Parmesan cheese
Instructions:	1. Preheat oven to 350°F. 2. In a covered microwave-safe container, microwave broccoli in 1/4 cup water for about 5 minutes, or until tender. Drain and transfer to a baking dish. Sprinkle with pecans. Season to taste. 3. In a small bowl, whisk together mayonnaise, milk, and horseradish. Pour over broccoli. Sprinkle with breadcrumbs and Parmesan cheese. Bake for 20-25 minutes until golden. Nutritional Information Serving: Calories 82; Calories from Fat 59%; Fat 5g; Saturated Fat 1g; Cholesterol 3mg; Sodium 117mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 1g; Protein 3g; Diabetic Exchanges: 1/2 Carbohydrate; 1 Fat.